Rutabaga & Bell Pepper Soup!

A fast and easy winter soup – rutabagas are now everywhere on the farmers market. It makes me always think on good old times. The taste is very distinct and not everyone really likes it – I try to level it a bit with the fruity taste of red bell peppers. This one is a comfort food hit!

Preparation: Cut the peeled rutabaga, the onion and the bell peppers into cubes. Heat the olive oil and roast vegetables for 3 – 5 minutes. Add vegetable stock and let cook at medium heat for app. 30 minutes. Blend until a smooth texture is reached. Season with salt, sugar beet molasses and chili flakes. Serve with a blob of heavy cream.

Enjoy!

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